Thursday, February 2, 2023

Wake Up to a Delicious Chorizo and Egg Breakfast Burrito

When it comes to breakfast, a chorizo and egg burrito is a must-try. This flavorful and filling meal is a staple in Mexican cuisine, and it's the perfect way to start your day. In this post, we'll show you how to make a delicious chorizo and egg breakfast burrito. with the added crunch of potatoes and onions and a touch of heat from crushed chili flakes.


  • 1 large potato, peeled and diced
  • 1/2 medium onion, diced
  • 1/2 lb chorizo, crumbled
  • 6 large eggs
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 6 flour tortillas
  • Crushed chili flakes, optional


  1. In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook until they are crispy and tender, about 10 minutes.
  2. Add the diced onion to the skillet and cook until softened, about 3-5 minutes.
  3. Add the crumbled chorizo to the skillet and cook until browned, about 5 minutes.
  4. In a separate bowl, beat the eggs and season with salt and pepper to taste.
  5. Pour the beaten eggs into the skillet with the chorizo, potatoes, and onions. Stir everything together until the eggs are fully cooked, about 5 minutes.
  6. Warm the flour tortillas in the microwave or on a skillet until pliable.
  7. To assemble the burrito, place a tortilla on a plate and spoon a generous amount of the chorizo and egg mixture in the center. Sprinkle with crushed chili flakes, if desired.
  8. Roll the burrito up, tucking in the sides as you go, to enclose the filling. Repeat with the remaining tortillas and filling.

Enjoy your delicious chorizo and egg breakfast burrito with a hot cup of coffee or a refreshing glass of juice. This classic dish is the perfect combination of flavor, texture, and heat, making it the ultimate breakfast experience. Whether you're in the mood for a quick and easy breakfast or a hearty brunch, this burrito is sure to satisfy. So, go ahead, treat yourself and start your day off on the right foot with this delicious meal.

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